Patrick Oconnell
Blue cheese is a beloved ingredient in many dishes, but it also serves as a delicious snack on its own. The process of cutting blue cheese depends on the shape of the cheese and the type of presentation you are aiming for. Whether you want to create a captivating charcuterie board or make a simple snack for yourself, cutting blue cheese can be done in a few simple steps.
| Characteristics | Values |
|---|---|
| Cutting tools | Sharp knife with a thin blade, wire cheese slicer, cheese plane, cheese harp or wire, flat cheese knife, small hatchet knife, hard cheese knife |
| Cutting technique | Cut from the center of the cheese outward, slice off a small portion and then cut into smaller wedges or cubes, cut triangular rind pieces off one side of the wedge, cut perpendicular to the rectangular wedge, cut in a radial pattern, slice diagonally, cut width-wise |
| Presentation | Scatter crumbles over the charcuterie board, arrange in the center as a focal point, place in the middle of the board, cut in advance and store in an airtight container in the refrigerator |
| Pairing | Fresh fruits, honey, nuts, grapes, crackers, celery sticks, carrots, cucumber, bitter foods like raw chocolate and broccoli rabe, strawberries, salami, mustard, jams |
| Rind | The outer layer formed during the cheese-making process, can be eaten or not depending on personal preference, can be cut off the cheese wedge |
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What You'll Learn
Cutting blue cheese wedges for a charcuterie board
Blue cheese is typically crumbly, so it's best to use a sharp knife with a thin blade to cut it. Start by slicing off a small portion, then cut it into smaller wedges or cubes, depending on your presentation preference. If you're creating a charcuterie board, you can place the blue cheese in the centre as a focal point or scatter it around the board.
When it comes to cutting the cheese wedge, there are a few techniques you can use. One method is to cut the cheese into wedges by slicing from the centre of the cheese outwards. This technique is perfect for showcasing the blue veins of the cheese. If you want to highlight the veins, you can use a cheese harp or wire to cut the triangular-shaped rind from the side of the wedge. You can also use a paring knife to achieve this.
Another technique is to create baton or batonette pieces. This involves cutting perpendicular to the rectangular wedge, resulting in portions with small pieces of rind on each side. You can then cut the batonette pieces in half to get portions with a small piece of rind on one side. This technique works well with cheeses like Gruyère, which you can pair with nuts and cherries.
For a less structured presentation, you can crumble the blue cheese using a fork or your hands. These crumbles can be scattered over your charcuterie board for easy serving. Alternatively, you can slice the blue cheese into thin or medium-sized slices, allowing your guests to easily pick them up.
Remember, the size and shape of your cheese will dictate how you cut it, and you should also consider the texture of the cheese. It's generally recommended to cut blue cheese shortly before serving to maintain its freshness and prevent it from drying out. However, if you need to prepare in advance, store the cut cheese in an airtight container in the refrigerator and let it come to room temperature before serving.
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Using a sharp knife with a thin blade
Blue cheese is typically crumbly, so using a sharp knife with a thin blade is the best tool for cutting it. Start by laying the wedge of cheese on its side with the tip facing you. Place the tip of your knife at the centre of the tip of the cheese wedge. Angle the knife to cut a wedge at a 45-degree angle. Keep the knife tip in the centre of the cheese and continue cutting in a radial pattern, with each slice being between 1⁄4 to 2⁄3 inch (0.64 to 1.69 cm) thick.
If your wedge is on the larger side, try cutting it in half first for shorter slices. You can also cut a wedge of crumbly cheese on a bias for a rustic chop. This technique works well with bleu, feta, and asiago cheeses.
For softer blue cheeses, you can use a cheese harp or wire to cut the triangular-shaped rind from the side of the wedge. If you don’t have a cheese wire or harp, a paring knife will work just fine. Continue to cut triangular serving-size wedges. If you’re using a cheese wire, try holding the wedge in your hand as you cut.
For semi-firm or soft wheels of blue cheese, approach them the same way you would slice a cake – start in the middle and cut outward into even-sized wedges. Cut small triangular wedges of the desired portion size from the round wheel, as if you were cutting a cake. Depending on the size, slice the triangular wedge into smaller wedges. Leave a piece of rind on top.
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Cutting from the centre outwards
To cut a blue cheese wedge from the centre outwards, start by placing the cheese on its flat side. Then, centre the tip of your knife on the tip of the cheese wedge. It is best to use a sharp knife with a thin blade to cut blue cheese. Angle the knife to cut a wedge at a 45-degree angle. Keep the knife tip in the centre of the cheese and continue cutting in a radial pattern, with each slice being between 1/4 to 2/3 inch (0.64 to 1.69 cm) thick. This technique works well with blue cheeses like Bleu, as it helps to showcase the blue veins. It also works for softer blue cheeses to prevent the knife from pulling the blue mould from the veins.
If you are working with a larger wedge, you can try cutting it in half first for shorter slices. You can also cut triangular rind pieces off one side of the wedge. This technique works for firm blocks of cheese, creating small, thin slices with a piece of rind on one side. You can also cut the batonette pieces in half to get a portion with a small piece of rind on one side.
For a semi-firm or soft wheel of blue cheese, you can cut it like a cake – start in the middle and cut outwards into even-sized wedges. This technique works well with soft cheeses like Brie, as it ensures everyone gets a bit of the centre. Remember to keep the cheese chilled to maintain its shape while cutting.
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Crumbling blue cheese with a fork or hands
Blue cheese is a notoriously crumbly cheese, and there are several ways to cut it into wedges or crumbles. If you want to cut it into wedges, it is best to use a sharp knife with a thin blade. Start by slicing off a small portion, then cut it into smaller wedges or cubes. You can also use a cheese wire or a paring knife to cut triangular-shaped rind from the side of the wedge.
If you prefer a less structured presentation, you can crumble blue cheese using a fork or your hands. To do this, place the cheese in the freezer for a few minutes to harden it, which will help it keep its shape as you break it up. Then, use a fork or your hands to crumble the cheese into your desired size. These crumbles can be scattered over your charcuterie board or another dish.
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Storing blue cheese after cutting
When storing blue cheese after cutting, it is important to wrap it well to prevent it from drying out, but also give it some breathing room. The ideal temperature for storing blue cheese is between 46°F–55°F (or 8°C–13°C), which is slightly warmer than a typical refrigerator. To achieve this temperature, you can place the wrapped cheese in the crisper drawer of your fridge. Additionally, keep blue cheese away from other foods to prevent the spread of mold spores.
If you are storing leftover blue cheese, it is best to use a container. However, the cheese will start to dry out after a day or so without a wrap. If you have bought pre-packed blue cheese, you can continue using the original wrapping after opening the package. Alternatively, you can wrap it with cheese paper, wax paper, or parchment paper and then place it in a freezer bag.
If you want to store blue cheese for as long as possible, it is best to keep it in the fridge. Properly stored, a wedge of blue cheese will last for about 1 to 2 months in the refrigerator. You can further extend its shelf life by freezing it, which will maintain its best quality for about 6 months. Frozen blue cheese can be safely stored indefinitely at 0°F, but it may become crumbly and lose some of its flavor.
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Frequently asked questions
First, lay the wedge of cheese on its side with the tip facing you. Center the tip of your knife on the tip of the cheese wedge. Angle the knife to cut at a 45-degree angle. Keep the knife tip in the center of the cheese and continue cutting in a radial pattern.
Start by slicing off a small portion of the blue cheese wedge. Then, cut the triangular rind pieces off one side of the wedge. Finally, cut the wedge into cubes.
Blue cheese is typically crumbly, so it is best to use a sharp knife with a thin blade to cut it. You can also use a cheese wire or a paring knife.
